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Clean Eating Sweet Chili Chicken Bowls - Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • For the sweet chili sauce: 1/3 cup honey (or pure maple syrup)
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons coconut aminos (or low-sodium tamari)
  • 2 tablespoons fresh lime juice
  • 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/2 cup water
  • 1 tablespoon arrowroot starch (or tapioca starch), mixed with 1 tablespoon water
  • For the bowls: 3 cups cooked brown rice, quinoa, or cauliflower rice
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 small cucumber, halved and sliced
  • 2 cups shredded red or green cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 avocado, sliced (optional)
  • 1 tablespoon sesame seeds (optional)
  • Lime wedges for serving

Method
 

  1. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
  2. Make the sauce: In a small saucepan, whisk together honey, rice vinegar, coconut aminos, lime juice, chili-garlic sauce, garlic, ginger, and water. Bring to a gentle simmer over medium heat.
  3. Thicken the sauce: Stir the arrowroot-water slurry until smooth. Stream it into the simmering sauce while whisking. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside.
  4. Season the chicken: Pat the chicken dry. Toss with salt, pepper, and garlic powder.
  5. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned.
  6. Glaze the chicken: Reduce heat to medium. Pour in about two-thirds of the sweet chili sauce. Toss to coat. Let it bubble for 1–2 minutes so the glaze clings to the chicken.
  7. Prep the veggies: While the chicken cooks, slice bell pepper, shred carrots and cabbage, and slice cucumber and green onions.
  8. Assemble the bowls: Divide your grain or cauliflower rice among bowls. Add cabbage, bell pepper, carrots, and cucumber. Top with sweet chili chicken.
  9. Finish and serve: Drizzle with remaining sauce. Sprinkle with cilantro, green onions, and sesame seeds. Add avocado slices if using, and serve with lime wedges.